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Easy Low Carb Mexican Beef and Rice Casserole- THM S

Super Easy, Low Carb Mexican Beef and Rice Casserole- THM S

This recipe is so easy to make and delicious. We have been sick and out of town, so my meals are coming from things  I have in the house. This ended up being delicious and hit with everyone who ate it. I used the same skillet for everything. If you want to speed up the process, use two skillets. The base is my Spanish rice recipe.


If you or your family doesn’t care for cauliflower rice, follow my tips.

Make sure you cook the rice until there is no cauliflower taste. I add broth/water and cook and cook until the flavor is gone. I also make sure the flavor is good. I don’t want bland rice. Bland rice will not make this dish taste good. If your family likes heat, add some heat. My daughter can’t handle any heat, so I have to keep the main dish mild and we can add heat to out individual bowls.

Serve this low carb Mexican casserole with desired toppings.

We love black olives and cheese. And then our tastes change. I did add a layer of refried beans in the middle. It barely added any carbs to the dish, but you can leave it out if you want. We really liked it the way I made it. I also took this to the youth and they loved it too. They couldn’t tell it was cauliflower rice!!

Low Carb Mexican Beef and Rice Casserole. TH S

Course Main Course
Cuisine Mexican
Diet Diabetic
Keyword Mexican Casserole,
Servings 6 Servings
Author Jennifer Overstreet


  • 1 Recipe Spanish Cauliflower Rice
  • 24-30 oz Refried Beans, optional
  • 1 Lb Ground Beef
  • 1 M Onion, diced I used frozen seasoning blend
  • 2 T Minced Garlic
  • Taco Seasoning, I made my own
  • 10 oz Enchilada Sauce, I used mild
  • 2 C Shredded Cheese
  • Sliced Black Olives
  • Desired Toppings


  • Place your Spanish rice in the bottom of a 9x13 pan. (I didn't get a picture, so here is the picture of the cooked Spanish cauliflower rice)
  • Heat up your refried beans. Dollop on top of the rice and carefully spread. In a large skillet cook your onion in a little oil. After a couple minutes, add the garlic.
  • Add ground beef to the skillet. Brown.
  • Add the seasoning and then the enchilada sauce.
  • Heat through. Place ground beef mixture on top of the refried bean layer.
  • Sprinkle the top with shredded cheese and black olives if desired. Bake at 350 degrees until hot and bubbly.
  • Serve with desired toppings.

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